4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick) 1 egg, beaten 2 cups bread crumbs 1 cup flour Peanut or canola oil for deep frying 1 lemon (optional) Hot yellow mustard
Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.To tonkatsu-fry seafood or other types of meat, follow the same directions. Of course, you have to peel the shells of shrimps. In Japan a bowl of miso soup usually comes with this dish.